Its food porn, let's face it.
I bought a couple of cookie cutters for a buck (I work with kids, so cookies are a pretty common project on the holidays) but my client cancelled, and I was left with cookie cutters but nothing to do with them. A friend of mine and I decided to "celebrate" Easter though neither of us is super religious. I was craving strawberry rhubarb, and decided to add some pizazz.

Heres the recipe if you're interested:
3 cups, fresh strawberries cut into shapely little bits.
3 cups, fresh or frozen rhubarb (my mother and I go out and cut this stuff when we see it growing on our property or on the side of the road, then cut it up and freeze it for situations like this)
3/4ths cup regular white sugar
1/2 cup brown sugar
3 1/2 tablespoons of tapioca
1/8th tsp nutmeg (or to taste; I find a teeny bit of nutmeg goes a LONG way)
1 pinch of salt
Pie crust of your choice (I put sugar in mine)

**Preheat your oven to 425 degrees Fahrenheit

1) Prepare your pie crust first, one and a halfish should cut it if you have a rolling pin, get it all nice and pretty. I lined a 9inch pie plate with the first, the second pie crust, I let it chill for a little bit so it would firm up in the freezer, flopped it onto some wax paper then went to town on it with a cookie cutter in the shape of a bunny. This would work with virtually any cutter and for any holiday theme or just to be cutesy. I would imagine if you divided the pie crust and used some food coloring you could get an interesting 4th of July design :3

Let it chill in the fridge while you work on the rest.

2) Hull and cut up your berries - I try to be thorough about this, washing both stalks and berries before cutting them up because ringworm is unpleasant. o_o I also try to keep them shapely by cutting them up with a paring knife the length of the berry so you get the cross section.

3) Cut up your rhubarb if you haven't already - when storing rhubarb its always good to just cut it up and store it in freezer bags in portioned stuff.

4) Mix the dry ingredients (not your pie crust, this doesn't include a piecrust recipe because it's easy as crap) all into a bowl WITHOUT the tapioca.

5) Add the strawberries and rhubarb into the mix and stir it up, adding the tapioca as you go and get all of the pieces well coated.

6) Pour all of this into the pie crust, and then arrange your top crust cut outs anyway you like on the top of the pie so it looks pretty.

7) Put your pie in the oven and cook for approximately thirty minutes, then reduce the heat from 425 to 350 and cook for another forty minutes to fifty. Call it forty-five and you'll be fine.

TO MAKE YOUR PIE LOOK EXTRA SEXY - Toward the last five minutes of baking, whip up an egg and a little melted butter together and brush it over the top of the pie. DUST it lightly with white sugar and it'll look beautiful when it's finally done.

There you go. Top that pie with vanilla icecream or whipped topping and your tastebuds will be ecstatic